Thank you so much for those recipes. I am very appreciative of your time. I will certainly try them.
| Homemade Pickles |
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| 12 cups thinly sliced pickling cucumbers (about 4 pounds) 4 cups thinly sliced onion 1 1/2 cups white vinegar 1 1/2 cups water 3/4 cup sugar 3/4 teaspoon salt (optional) 1 teaspoon mustard seeds |
1 teaspoon celery seeds 1 teaspoon ground turmeric 1 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 4 garlic cloves, thinly sliced |
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In a large glass bowl, add 3 cups of cucumbers, crowned with 1 cup of onion. Place another layer of cucumbers and another layer of onions on top, continue layering. In a saucepan, stir together vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, red pepper, black pepper, cayenne pepper and garlic. Let boil and cook for 1 minute. Spoon mixture on top of cucumbers. Wrap with plastic wrap and refrigerate for at least 4 days. Pickles can be kept chilled for up to one month. Per Serving— Serves 28, Serving size 1/4 cup Calories: 28, Carbohydrates: 7g, Protein: 0.3g, Total Fat: 0.1g, Saturated Fat: 0g, Cholesterol: 0mg, Fiber: 0.3g, Sodium: 64mg |
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I don't care for them to be overly sweet or so tart that you cough on the vinegar, so what I do, is Use half the sugar and half the vinegar and make up the liquid difference with water. I like spicy so I will add other seasonings as I feel like it. If I have fresh habaneros, I'll halve a couple of them to add to the jar.
I usually layer the pickle slices with the onions is a large glass jar, then dd the liquid and put the lid on and into the refrigerator. Then I rotate it upside down every day so the seasonings get well blended. I had forgotten that the recipe has you putting it into a bowl.